Mushroom Risotto With Italian Sausage Sauce Recipe

Name: Mushroom Risotto With Italian Sausage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ITALIAN SAUSAGE SAUCE; 1/2 - 3/4 lb Italian sausage; 1 small onion, thinly sliced; 2 medium pear-shaped tomatoes, seeded and chopped; 1/2 teaspoon dry basil; 1/8 teaspoon salt; 1 tablespoon tomato paste; 1 cup dry white wine; FINISH WITH MUSHROOM RISOTTO; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons olive oil; 1 small onion, finely chopped; 1/2 lb small mushroom, each quartered; 1 small garlic clove (minced or pressed); 1/8 teaspoon white pepper; 1 cup arborio rice (imported Italian rice) or 1 cup short-grain rice (pearl); 2 3/4 cups regular-strength chicken broth; 1/4 cup dry white wine; 1/2 cup whipping cream; 1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese; chopped parsley (optional)

Servings: persons

ITALIAN SAUSAGE SAUCE
1/2 - 3/4 lb Italian sausage
1 small onion, thinly sliced
2 medium pear-shaped tomatoes, seeded and chopped
1/2 teaspoon dry basil
1/8 teaspoon salt
1 tablespoon tomato paste
1 cup dry white wine
FINISH WITH MUSHROOM RISOTTO
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
1 small onion, finely chopped
1/2 lb small mushroom, each quartered
1 small garlic clove (minced or pressed)
1/8 teaspoon white pepper
1 cup arborio rice (imported Italian rice) or 1 cup short-grain rice (pearl)
2 3/4 cups regular-strength chicken broth
1/4 cup dry white wine
1/2 cup whipping cream
1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese
chopped parsley (optional)

1
ITALIAN SAUSAGE SAUCE:
2
Remove casings from the sausage and crumble meat into a 10-inch frying pan.
3
Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
4
Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
5
MUSHROOM RISOTTO:
6
Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
7
Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
8
Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
9
Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ITALIAN SAUSAGE SAUCE, 1/2 - 3/4 lb Italian sausage, 1 small onion, thinly sliced, 2 medium pear-shaped tomatoes, seeded and chopped, and more.

Yes, Mushroom Risotto With Italian Sausage Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Risotto With Italian Sausage Sauce

How did you like this recipe?

Frequently Asked Questions